Bulanglang na Bangus at Hipon (Filipino Milkfish and Shrimp Soup with Guava)
Bulanglang na Bangus at Hipon is a traditional Kapampangan soup featuring milkfish and shrimp gently simmered in a light, naturally sweet-sour broth made from fresh guavas. This rustic dish combines the delicate flavors of seafood with tender water spinach (kangkong) and quartered onions, creating a clear, refreshing soup that showcases the natural sweetness of guava while maintaining the pure taste of its fresh ingredients. Unlike its cousin sinigang, which often uses souring agents like tamarind or calamansi, bulanglang relies solely on the subtle tartness of guava, resulting in a more nuanced and delicate flavor profile that's characteristic of Kapampangan cuisine.
Equipment
- Large pot (kaldero) for cooking the soup
- Fine-mesh strainer (salaan) for extracting guava juice
- Sharp knife (kutsilyo) for preparing ingredients
- Cutting board (Sangkalan) for safe ingredient preparation
- Measuring cups and spoons (Panukat) for accurate measurements
- Wooden spoon (sandok na kahoy) for gentle stirring without scratching the pot
- Small bowl (mangkok) for guava juice extraction
Ingredients
Main Ingredients:
- 1 whole milkfish bangus, scaled, gutted, and cut into serving pieces
- ½ pound large shrimp hipon, tendrils trimmed
- 10 guavas bayabas, preferably a mix of ripe and slightly green
- 1 bunch water spinach kangkong
- 1 medium onion sibuyas, peeled and quartered
- 7 cups water tubig
Seasonings:
- 1 tablespoon fish sauce patis
- Salt asin to taste
- Whole black peppercorns paminta - optional
Instructions
- Prepare all your ingredients before starting. Cut the milkfish into serving pieces, clean the shrimp, and slice the guavas in half. Separate the kangkong leaves from the stalks and wash thoroughly.
- Using a small spoon, scoop out the seeds from the guavas. Place the seeds and pulp in a bowl with 1 cup of water. Mash everything with the back of a spoon until the pulp breaks down. Strain this mixture through a fine-mesh strainer and set the guava juice aside.
- Pour 6 cups of water into a large pot and bring to a boil over medium heat. Add the quartered onions and guava halves. Reduce heat and let it simmer until the guavas start to soften, about 5 minutes.
- Pour in the strained guava juice and fish sauce. Give everything a gentle stir. The broth should now have a light, sweet-sour taste.
- Add the milkfish pieces to the pot. Simmer for 4-5 minutes until the fish is almost cooked through. Keep the heat at medium-low to prevent the fish from breaking apart.
- Add the cleaned shrimp to the pot. Cook for 2-3 minutes until they turn pink. Be careful not to overcook the shrimp or they will become tough.
- Taste the broth and add salt as needed. Remember that fish sauce is already salty, so add salt gradually.
- Add the kangkong stalks first and cook for 30 seconds. Then add the leaves and cook just until they wilt, about 15 seconds more. Turn off the heat immediately to keep the kangkong crisp.
- Serve your bulanglang hot in bowls with steamed rice on the side. The broth should be clear with a subtle sweet-sour flavor from the guavas.
Tips from Lola's Kitchen
- Don't throw away the rice washing water (hugas bigas). Use it instead of plain water for a richer broth
- Keep the fish head on - it adds more flavor to the soup
- Look for guavas that give slightly when pressed - they're at the perfect ripeness
- Add shrimp shells to the broth first, then remove before adding the peeled shrimp for extra flavor
- Never let the soup boil vigorously once the fish is added to keep it from breaking apart
Nutrition
Calories: 245kcalCarbohydrates: 18gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 71mgSodium: 699mgPotassium: 963mgFiber: 11gSugar: 19gVitamin A: 1429IUVitamin C: 120mgCalcium: 83mgIron: 2.5mg
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